Product Description
Kombu (Kelp) is probably most well known for the unique effect it has on the taste buds, that which the Japanese call Umami.
Kombu is used to make broths and serves as a base ingredient in stocks (such as Dashi for miso soup).
Add a strip of Kombu to dried beans or pulses during the soaking process to speed up the cooking. It helps make beans much more digestible by breaking down the enzymes that cause the gassy feeling when eating beans. It also adds a subtle smoky flavour to the beans when cooked with it. Adds great taste to cooking rice too.
Nutritional benefits
- Highest in iodine of all seaweeds
- High in Dietary Fibre
- Rich in Calcium, Magnesium, Potassium and Zinc.
- Rich in Vitamins B8 & D
Health benefits
Many human health benefits have been contributed to various compounds in Kombu (for instance Fucoidan, Mannitol, Laminaran). A summary:
- Antiviral properties
- Anti-HIV properties
- Anti-oxidative properties
- Anti-inflammatory agent
- Anticancer properties
- Anti-tumour activity
- Antibacterial properties against E. coli and Staphylococcus
- Reduction of cholesterol
- Anti-oxidative properties
- Stimulation of immuno system
- Prevents Alzheimer
- Anti-inflammatory agent
- Decrease of systolic blood pressure
- Protection against irradiation
- Help in wound repairs
Source: Holdt & Kraan 2011 – Bioactive compounds in seaweed: functional food applications and legislation. Journal of Applied Phycology